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Tuesday, September 15

Roasted Brussels sprouts with balsamic vinegar & honey

Brussels sprouts, halved, stems & ragged leaves removed
1 ½ pounds
Oil, extra-virgin olive
3 tablespoons
Salt, kosher
¾ teaspoons
Pepper, freshly ground
½ teaspoon
Vinegar, balsamic
1 tablespoon
1 teaspoon
  1. Preheat to 425°F. 
  2. Line a baking sheet with aluminum foil. 
  3. In a large bowl, toss the sprouts with 2 tablespoons oil, salt, and pepper. 
  4. Transfer to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes. 
  5. Transfer sprouts in a bowl; add 1 tablespoon oil, vinegar, and honey, and toss to coat evenly. 
  6. Taste and adjust seasoning, if necessary, and serve.

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